Fall Flavors!
Dear In Good Taste Catering by Stacey Blog Readers and Followers,
Welcome to the Autumn Season! I know that it’s hard to tell if you walk outside, but it is a new season out there . . . at least it is for those people in the country who live somewhere other than Southern Florida! There leaves don’t change on the palm trees in Boca Raton and Del Ray, but that doesn’t mean that any snow birds out there can’t enjoy Autumn flavors!
It may be a bit early to start talking about Thanksgiving, but it is one of my favorite holidays for culinary ingenuity. Today, I’m giving you my recipe for Carrot Ginger Apple Soup! For many of you, it may be the first time that you have heard of carrot soup . . . never mind tasted it, but it is a true delight! It is a sweet soup with just enough bite to let you know that it’s there!
Cooking Time:
About an hour (2 hours with prep)
Ingredients:
- ½ tsp Olive Oil
- 4 cups of chopped carrots
- 1 cup of chopped yellow onions
- 1 tsp of minced garlic
- 1 tsp of minced fresh ginger
- 2 cups of peeled Granny Smith Apples
- 6 cups of vegetable or chicken stock
- ½ cup of oatmeal
- 1 tsp of nutmeg
- 1 tsp of salt
- ½ tsp of pepper
Cooking Instructions
- Add the oil to a pot over medium heat. Add the onions, garlic, ginger and apples to the oil. Cook for about 3 minutes or until onions are translucent and the apples are soft.
- Add all of the remaining ingredients (especially the stock!) and bring to a boil.
- Reduce the heat and cook for about 20 more minutes.
- In a food processor or with a Cuisinart Stick, puree the soup.
- Strain the soup through a fine mesh strainer or colander that you have lined with a cheesecloth to remove the pulp and fibers.
- Place the soup back in the pot and cook for an additional 20 minutes.
- If the soup seems a bit thick just add more stock!